The Hot Yam! is the University of Toronto's all-volunteer lunch party! Once a week we cook up a delicious, mostly local, mostly organic and entirely
vegan lunch all for a measly $4. We serve lunches from 12-2pm, every Thursday at the International Student Centre (33 St. George St). To find out more about
what we do, join our mailing list, or to volunteer (yes please!), come visit us or send love notes to hottestyam@gmail.com.

Friday, September 10, 2010

The Hot Yam! and the Dig In! Camps Agriculture Project are holding a couple of FREE tomato-preserving workshops tomorrow at the CIE (formerly ISC!).

When: Saturday, September 11th, 12pm-3pm / 2pm-5pmWhere: CIE Cumberland House (33 St. George Street)What: A chance to hang out and preserve some beautiful local tomatoes. All materials and equipment will be provided - go home with a jar of your own!

Friday, August 27, 2010

Don't forget to submit your application for a Hot Yam! planning position! We've extended the deadline to the end of the day next Wednesday (September 1st).

You may have noticed that a few of the positions require more time than the others. Because of this and because they are so essential for the Yam! to run, the following positions come with an honorarium!

- The Volunteer Co-ordinator - The Meal Lead Co-ordinator - The Treasurer - The Kitchen Manager - The University Liaison - The Secretary

Friday, August 13, 2010

Already starting to miss Hot Yam! due to our long hiatus? Well, here's your change to get some more Yam! in your life!

The academic year is quickly approaching and to make sure that Hot Yam! continues running smoothly, we need your help. There are several roles that Hot Yam! needs to function, and we are recruiting people to fill those roles. The most important roles that we have available are:

- The Volunteer Co-ordinator - The Meal Lead Co-ordinator - The Treasurer - The Kitchen Manager - The University Liaison - The Secretary

Descriptions of these roles, along with all of the others that we have available can be found at http://tiny.cc/6xfbc

This is a great opportunity to get involved with Hot Yam! Whether you're a young yamling or an old salt of a yam, a great experience awaits you.

Keep in mind that this is a serious commitment that begins at the beginning of the fall term, and will last throughout the fall and winter academic terms (from September 13th, 2010 to April 29th, 2011).

Whether you apply for position or not (but you should), send an email to hottestyam@gmail.com to join the planning list (everyone welcome).

Add tomatoes and fry for another 10 minutes at medium low heat, stirring and mashing tomatoes.

Add ground coriander, cumin, fenugreek and cinnamon, and stir and fry for about 30 seconds. ***careful! This is where it will start to stick, keep the heat low and stir like crazy.

Add the chickpeas and 1½ cups of the cooking liquid, and simmer gently for ~20 min (make sure the chickpeas are really soft and delicious. If they are even a little bit crunchy, just keep them going. The more simmering the more delicious they will be. But don't let them fall apart. ***be even more careful! This is where it will want to burn. Don't let it!

Sift together the rest of the flour, baking soda, baking powder, and salt.

In a very large mixing bowl, cream the rest of the Earth Balance with the rest of the sugar. Alternate adding flour and milk, mixing only enough to combine. Fold in the flaxseed mixture, and then the fruit.

Spread the batter into the pans, and cover with crumbly topping.

Bake about 35 minutes or until done.

June 10, 2010

Quinoa Soup with Vegetables and Charmoula sauceQuinoa was used in place of Couscous for this recipe. Feel free to experiment with different grains.8 servings

2 tsp olive oil

1 onion, diced

3 cloves garlic, finely chopped

1 tbsp paprika

1 tsp ground cumin

¼ tsp hot red pepper flakes

1 cup quinoa

1 leek, trimmed and diced

1 carrot, diced

1 zucchini, diced

1 sweet red pepper, diced

1 cup diced sweet potato

8 cups vegetable stock

2 cups peas, fresh or frozen

Charmoula sauce (recipe follows)

Soak and rinse the quinoa for 10 minutes.

Heat oil in stock pot. Add onion and garlic and cook until tender. Add paprika, cumin and hot pepper flakes. Cook for about 30 seconds, or until fragrant.

Add quinoa and stir to coat well. Do not let it toast for too long.

Add leek, carrot, zucchini, red pepper, sweet potato and stock. Bring to boil. Cook for about 15 minutes, or until quinoa is almost tender.

Add peas. Heat thoroughly. Taste and season with salt and pepper.

Ladle soup into bowls. Swirl spoonfuls of Charmoula into each serving.

Blend tofu, lemon juice, garlic, oil and spices together in a blender, or with an immersion blender in a container.

Place diced cucumber in a towel and squeeze out excess moisture. Add to sauce along with the parsley. Pulse the blender several times to incorporate. Refrigerate until needed.

Falafel Patties

1 15-oz. can chickpeas, drained

2 gloves garlic

½ small onion

3 tablespoons sesame tahini

½ cup flat-leaf parsley, roughly chopped

¼ cup quinoa flour, plus more if needed

1 tsp sea salt

½ teaspoon ground cumin

¼ teaspoon ground coriander

olive oil for brushing on patties

Preheat oven to 425°F.

In a food processor, combine all of the ingredients except for the olive oil. Process until smooth and there are no large pieces remaining. Using hands, roll into golf-ball sized pieces. If mixture is too dry, add a bit of oil; if it's too wet, add a bit more quinoa flour. Flatten into patties, and lightly brush both sides with a bit of olive oil.

Arrange falafels on a baking sheet. Oven temperatures will vary, cook for roughly 15-20 minutes, then flip the patties and cook for an additional 10 minutes. Each side should be slightly browned and crispy.

Alternatively, you may pan fry the patties on high-heat, and cook each side until lightly browned. Transfer to a plate with paper towel on it.

Cover and cook, stirring, until the bell pepper has softened, about 10 minutes.

Stir in the couscous to coat with the oil.

Stir in the water, cover, and let stand for five minutes.

Stir in the beans and cook until hot, about five minutes.

Taste and adjust the seasonings.

Serve hot.

Turkish Tomato Salad

2 large tomatoes (or 4 medium), chopped

½ large cucumber, peeled and diced

½ yellow pepper, seeded and chopped

1 small onion, diced

2 cloves garlic, minced

½ cup parsley, finely chopped

2 tablespoons lemon juice

1 tablespoon red wine vinegar

2 tablespoons Spicy V-8 (or tomato juice)

generous grating black pepper

½ teaspoon paprika

¼ teaspoon cumin

salt to taste (optional)

Combine all ingredients and mix well.

Serve immediately or chill for an hour.

Try it in a pita with hummus or on top of a green salad.

Chai Latte Cupcakes

1 cup soy or rice milk

4 black teabags or 2 tablespoons loose black tea

¼ cup canola oil

½ cup plain or vanilla soy yogurt

¾ cup granulated sugar

1 teaspoon vanilla extract

1 1/3 cups all-purpose flour

¼ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon ground cardamom

½ teaspoon ground ginger

¼ teaspoon ground cloves

pinch of ground white or black pepper

½ cup confectioners sugar

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

Preheat oven to 375 and line tin with cupcake liners. In a small saucepan heat soy milk till almost boiling, add tea bags, cover and remove from heat. Let sit for 10 minutes.When ready to use stir teabags and thoroughly squeeze to insure as much tea is dissolved in milk as possible.

ginger, cloves, and pepper into wet ingredients. Mix until large lumps disappear; some small lumps are okay. Fill tins full and bake about 20 to 22 minutes until a sharp knife inserted comes out clean.

Make sure cupcakes are completely cooled before adding topping, or the sugar will melt.

To assemble, sift confectioners sugar over cooled cupcakes first, then mix cinnamon and nutmeg together and sift onto each cupcake.

Tuesday, June 8, 2010

Creamy leek and mushroom soup (contains soy)1) Chop onions and leeks, slice mushrooms, dice potatoes (~ 3/4 inch chunks) 2) Heat oil on medium in pot, add onions and saute until slightly translucent 3) Add leeks and saute 2-3 minutes 4) Add mushrooms and a bit of salt, saute until mushrooms are tender and have released their juices 5) Add stock and potatoes, cover and cook until potatoes are tender 6) Turn heat down to low 7) Add almond/soy milk 8) Temper in flour (remove some soup from the pot into a separate bowl, whisk in flour until smooth, whisk flour mixture back into the soup 9) Let cook until soup thickens slightly 10) Season with salt and pepper

Chocolate Brownies(contains soy and gluten)Ingredients1/3 cup flour2/3 cup cold water12 oz silken tofu1 cup chocolate chips3/4 cup cocoa powder1.5 cup flour3/4 tsp baking powder1.75 cups sugar3/4 tsp salt2 tsp vanilla1/2 cup oilInstructions1) In a blender puree the tofu, flour and water until smooth.2) Pour it into a sauce pan, and whisk constantly over low heat until it thickens (it should not boil, if it starts to turn the heat down). This takes about 10 minutes.3) Remove from heat and stir in the chocolate chips, salt, vanilla and sugar. Stir occasionally until the chocolate is melted. Put mixture in fridge to cool completely. (20-30 minutes)4) Preheat your oven to 350.5) When mixture is cool enough mix in the oil.6) Sift the 1 1/2 cups of flour, the cocoa and the baking powder together.7) Fold in the tofu mixture until well combined and smooth.8) Spread evenly in a greased baking pan for 35-40 minutes, or until a knife comes out clean.

Tuesday, May 18, 2010

Last Thursday was our first day back from a long hiatus. It was wonderful. Sorry we ran out of food and had to turn some of you away. The main reason for this? Shortage of volunteers. So send hottestyam@gmail.com an email and ask how you can help out! No cooking experience necessary. No, really! Come learn with us! (or show us your skills if you have em)

Before I get to Thursday's recipes, we had a little event a couple weeks ago:

In a 10-inch frying pan over medium heat, stir half the olive oil and the 2 cloves garlic until fragrant,being careful not to brown garlic, about 1 minute. Pour the oil and garlic into a food processor. Wipe out the pan and set aside.

Add white beans, lemon juice, and salt to the food processor and whirl until smooth. Pour into a serving bowl.

Return the frying pan to medium heat and add the remaining 2 tablespoons olive oil and the rosemary sprigs.

Warm the rosemary in the olive oil until fragrant, about 3 minutes, stirring occasionally so the rosemary doesn't burn. Remove from heat and let cool 10 minutes.

Set the rosemary aside and drizzle the olive oil over the bean dip. Mince one teaspoon of the rosemary leaves and sprinkle over the dip.

CURRIED LENTIL DIPmakes 8 cups

2 cups red lentils

5 cups water

2 Tbsp vegetable oil

2 cups diced onions

3 cups peeled, cored and diced apples

6 cloves garlic, minced or pressed

½ cup raisins

2 tsp curry powder

2 tsp garam masala

½ cup coconut milk

4 tbsp lemon juice

1 tsp salt

Bring lentils and water to a boil. Lower heat and simmer 20 min.

Heat the oil in a separate skillet, sauté the onions, apples, and garlic with salt for 5 min @ med heat. Add the raisins, curry powder, and garam masala and sauté for 10 more minutes or until tender.

In a food processor or blender, purée the cooked lentils with the sautéed onion mix with the coconut milk and lemon juice. Add salt to taste.

Pour contents into a sanitized plastic bag. Shake so the contents mix well.

Refrigerate contents for next day.

THUMBPRINT COOKIESMakes about 18-20 cookies

1 cup all-purpose flour

4 oz Earth Balance Vegan Butter - at room temperature

¼ cup sugar

1/3 cup mixed-fruit jam (or any other of your choice)

Preheat your oven to 350°F. Line two baking sheets with parchment paper and set aside.

In a bowl, cream butter with sugar until light and fluffy, about 7-8 mins.

In another bowl, whisk together the flour and ground walnuts and add to the creamed butter mixture. Mix until well combined to form a soft dough. Do not knead a lot as this can get pretty sticky. Use some all-purpose flour for dusting.

Now refrigerate the dough for 30 minutes. This makes is easier to shape the cookies.

Take a teaspoonful of dough in your hand, form a small ball, and press lightly in the center with your finger to make a shallow hole. (Use light pressure with your thumb or index finger.)

Arrange the cookies on the baking trays, 2 inches apart. Leave enough space as they will spread a bit as they bake. Bake for 15 minutes, until the edges are slightly colored and the cookies look firm.

Let the cookies cool completely on a wire rack, then fill the holes with your favorite jam.

Saturday, March 27, 2010

I finally got the urge to blog again and there's a whole bunch of recipes that've piled up over the past month. I've got FOUR whole meals to remind you of.So let's get started. Right after I update you on our schedule.

We just have one more meal of the semester. It's this coming Thursday (April 1st). But we've set the date for the start of the SUMMER YAM!, which is Thursday, May 13th. Wasn't that little glimpse of summer we got great? (See below!)

Doesn't volunteering look like so much fun? The summer is a great time to start! Send us an email and we'll get you set up.

Here goes!

March 4, 2010

Lydia and Lei brought you an APPLE-LICIOUS meal!

GRILLED TOFU WITH APPLE SAUCE, ROSEMARY & THYME MARINADEfeeds 5-10

1 package of 420g firm or extra firm tofu

¼ cup applesauce

1 tbsp olive oil

½ tsp thyme

½ tsp rosemary

½ tsp salt

½ tsp pepper

Cut each block of tofu into 20 evenly sized square slices.

Whisk together marinade (rest of ingredients) into a large bowl or container.

Evenly coat tofu slices in marinade and refrigerate until ready to use.

Brush grill with olive oil.

Grill tofu on medium heat until both sides are golden making sure to flip tofu halfway during grilling process.

Serve with apple roasted potatoes (follows).

APPLE ROASTED POTATOES WITH BASIL5 servings

1 large sweet potato, peeled

2-3 assorted seasonal potatoes

1 large golden delicious apple cubed

olive oil

dried basil

salt

assorted apple cores

Preheat oven to 400°F.

Peel and chop sweet potatoes.

Wash, scrub and peel other potatoes.

Place all potatoes into a large bowl.

Drizzle olive oil and sprinkle basil and salt on top of potatoes and toss.

Place potatoes onto greased baking sheet (use olive oil to `grease`).

Core and cube apples.

Place apples, cores and additional cores that have been reserved onto baking sheet with potatoes.

Bake in oven for 20 min. or until done.

Remove apple cores and discard.

Serve with grilled tofu (above).

APPLE & PARSNIP SOUP6-8 servings

3 golden delicious (or granny smith) apples

1 ¼ lb parsnips

1 tbsp olive oil enough to fry shallots in

5 large shallots (sliced)

1 ¼ tsp ground coriander

5 cups veggie broth

Peel and core apples. Cut into 1-inch pieces.

Heat oil in large pot over medium-high heat.

Add shallots and sauté for 3 minutes.

Add parsnips and sauté for 3 more minutes.

Add apples and coriander and stir for 1 minute.

Add broth and bring to a boil; reduce heat and simmer until vegetables are very tender, about 25 minutes.

If the soup is too thick, add more broth and return to a simmer.

Allow the soup to cool slightly; purée until smooth, either by working in batches in blender or using a hand blender, thinning with more broth by half-cupfuls as desired

return soup to pot and bring to simmer; season to taste with salt and pepper.

Optional: Sprinkle diced apples on top.

Serve.

BEET & APPLE SALAD4 servings

4 beets

4 golden delicious apples

¼ cup sunflower oil

2 tbsp lemon juice

salt

black pepper

Cook beets, let cool, remove skin, let cool completely. Refrigerate.

Core and dice apples.

Dice beets.

Place beets and apples into a large bowl.

Combine sunflower oil, lemon juice, salt, and black pepper by whisking together to create a dressing.

Sift together the flours in a large bowl. Using your fingers, rub the margarine into the flours, forming a crumbly mixture. Add the salt and baking soda.

Make a well in the center and gradually add the soy milk mixture, mixing constantly. Add only enough to make the dough soft but still manageable.

Knead inside the bowl for 30 seconds.

Remove to a lightly floured baking sheet and use the palm of your hand to flatten into a 1 1/2–inch-thick disk. Use a knife to score a cross in the center.

Bake for 25 minutes. Reduce the heat to 350°F and bake for 15 minutes. If the crust is too hard, cover it in a damp tea cloth. Let cool.

CABBAGE SALAD

1 savoy cabbage

about 1 cup roasted unsalted cashews for garnish

5 tart apples

2 cups pea shoots

½ cup canola oil

1 orange

¼ cup maple syrup

1/3 cup mustard

¼ cup cider vinegar

Thinly slice cabbage and apples.

Toss with dressing, cashews, and pea shoots.

STOUT CUPCAKES

3/4 cup soy milk

1 teaspoon apple cider vinegar

1 cup plus 2 tablespoons flour

1/3 cup Dutch-processed cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 cup stout beer (note that Guinness isn't vegan, check this out for more info)

3/4 cup sugar

1/3 cup canola oil

1 1/2 teaspoons vanilla extract

Preheat the oven to 350 degrees F. In a small bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

In the bowl of an electric mixer, whisk together the soy milk and the vinegar. Add the beer, sugar, oil, and vanilla to the soy milk mixture and beat until foamy. Add the dry ingredients in two batches and beat until well incorporated.

Fill your cupcakes containers of choice 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the top springs back when lightly touched. Transfer to a wire rack and allow cupcakes to cool completely before frosting.

COFFEE ICINGSorry, this one isn't scaled down. I wouldn't recommend making this volume...

In a large mixing bowl, sift together the clour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. Set aside.

In a medium-sized mixing bowl, mix together the finely ground flax seeds with the water. Let stand for 3 minutes, or until slightly thickened. Add the melted soy margarine, brown sugar, and vinegar, and whisk until well combined. Add the wet ingredients and the apple pieces and grated apple to the dry ingredients. Mix until just combined. Pour the batter into the prepared cake pans and bake until a toothpick inserted into the center emerges clean, about 35 minutes. Allow the cakes to cool in the pans for about 20 minutes, then invert the cakes onto a wire cooling rack to cool completely.

And that's it! Thanks to Jono for all those lovely photos, except the shopping pic, for which we have Tia to thank.

Wednesday, March 24, 2010

The past few weeks of recipes will come eventually. Send hottestyam an email if you're looking for a specific one. They're all floating around somewhere, waiting for a loving yammer to put them into order...

Friday, March 12, 2010

Some of you may not know this, but the Yam! has a not-so-secret admirer who writes to us weekly. I haven't asked if he's okay with us sharing his identity, but here's an excerpt from this week's wonderful email (read it to the tune of Hey Jude):

Hot Yam, don't make it bad.Take some green things and make a salad.Remember those nuts stay out of that batch!Then you can serve everyone salad.

Hot Yam, don't be afraid.Once a bake sale, but now much better.Go out and peel some potato skin,Then you can serve everyone salad.

And anytime the lines get long, Hot Yam, refrain,From prepping your meals a little earlier.For well you know that it's a fool who eats cold stewBecause that will only make him surlier.

(Mostly local, fully vegan)

Hot Yam, don't let me down.When exams come, why can't I see you?Remember those nuts stay out of that batch!Then you can serve everyone salad.

So let it out and let us in. Hot Yam, beginTo think up new ways to brighten summer.Oh, and don't you know I've eyes for you, Hot Yam? You do.Hot chickpea is nothing next to you.

(Mostly local, fully vegan)

Hot Yam, don't make it bad.Take some green things and make a salad.Remember that nuts stay out of that batch!Then you can serve everyone salad salad salad salad salad salad salaaaaaaad!

Friday, March 5, 2010

We survived the two-day-a-week trial run, and it was awesome! We are hoping to expand in September, but one crucial part of this is volunteers. Please send email to hottestyam[AT]gmail[DOT]com to find out more about volunteering.

Heat the oil in a soup pot. Add the onions and sauté over medium-low heat until golden. Add the garlic and continue to sauté slowly until the onions are lightly and evenly browned, stirring frequently, about 20 to 25 minutes.

Preheat the oven to 375 degrees.

Pour the water over the onions and give them a good stir. Then add the broth, wine, and mustard. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 15 minutes. Season with salt and pepper.

Meanwhile, cut the bread into 1-inch-thick slices, allowing 1 or 2 slices per serving depending on the size of your soup bowls. Bake for 15 minutes, or until dry and crisp, turning the slices over once about halfway through the baking time.

To assemble the soup, place one layer of bread (1 or 2 slices) in each ovenproof bowl and ladle a serving of soup over it. Sprinkle about 1/4 cup of the grated cheese over each. Place the bowls on 1 or 2 sturdy baking sheets to make them easier to handle. Bake for approximately 10 minutes, or until the cheese is melted. Serve at once.

QUINOA LENTIL SALAD6 servings

1 cup dried green lentils

1 bay leaf

1 cup quinoa

1 tsp turmeric

1 tsp coriander

1 tsp salt

¾ cup of raisins or cranberries

¾ cup of walnuts

2 green onions

¼ cup of fresh parsley

4 Tbs of lemon juice

1 Tbs of agave

1 Tbs rice vinegar or white wine vinegar

¼ tsp salt

3 Tbs olive oil

pinch of pepper

Add 1 Cup of quinoa with 2 cups of water, 1 tsp of turmeric, 1 tsp coriander, 1 tsp salt. Allow to reach a boil then quickly switch to simmer, cover and let cook for approx 12 minutes. Keep an eye on it as it tends to burn on the bottom soon after the water is absorbed.

At the same time, add 1 cup of lentils to 3 cups of water (check the instructions on the package...different lentils call for different proportions). Add a bay leaf and allow to cook thoroughly. Lentils will take quite a bit longer than the quinoa.

Once both grains are cooked, let them cool and then mix together.

In a separate bowl mix together the dressing (the lemon juice, agave, vinegar, salt, oil and pepper).

Spoon out tablespoons of dough, about 2 inches apart, on to cookie sheets.

Bake 20 minutes.

And now the recipes from this past week (February 11th). Thanks to Rochelle from First Nations for the recipes. And also thanks to Jono for the first two pics and Katherine for the last.

CRANBERRY-RICE SALADServes 6

1 cup long grain white rice

¼ cup. wild rice

½ cup dried cranberries

¼ cup chopped parsley

¼ teaspoon freshly ground pepper

2 tablespoon olive oil

¼ cup green onions diced

½ teaspoon ground cloves

salt to taste

Cook the rice to package instructions.

Fluff rice and add all other ingredients.

POTATO LEEK SOUPServes 4-6

2 tbsp oil

¾ pound leeks, washed and sliced (white and light green parts)

1½ pounds potatoes, sliced or diced (peeling optional)

2 cups vegetable stock or water

2 cups soy milk

1 tsp salt

black pepper to taste

½ tbsp parsley, chopped

Sauté the leeks in oil over medium heat until limp, 8-10 minutes.

Add the potatoes and stock, bring to a boil, lower heat, partially cover and simmer, stirring occasionally, until potatoes are completely soft, about 30 minutes. If there is not enough liquid, add more stock, water, or milk, * ½ c at a time.

Stir in 2 cups soy milk, salt, and pepper and simmer for 10 minutes.

You can serve the soup like this or put some or all of the soup in a blender or food processor for a smoother heavier soup. If neither appliances are available, use a hand held masher to achieve similar results.

Garnish with additional parsley and pepper and serve.

BAKED SQUASHServes 4

1 acorn squash

2 tablespoons sesame or olive oil

4 teaspoons fresh cinnamon, non-irradiated

2 cups water

Preheat oven to 350 degrees.

Cut the acorn squash in halves (across the middle is best) to make two acorn cups. Scoop out all seeds (You can toast the seeds on a separate cookie sheet if you wish, with some olive oil, garlic and salt).

Place the halved acorn squash cut side up in a baking pan. Add 2 cups of water to the bottom of the baking pan.

Mix the 2 tablespoon sesame oil with the cinnamon, then pour that mixture in the acorn cup cavities.

Bake in a 350 degree oven for at least 30 minutes, check with a fork for tenderness. When the squash is tender, it is done.

You can then easily scoop the squash out of it's shell, or cut the skin into desired portions.

GINGERBREAD COOKIESmakes about 48 cookies

½ cup sugar

1 teaspoon powdered ginger

1 teaspoon cinnamon

1½ teaspoons baking soda

¼ teaspoon salt

1/3 cup molasses

1/3 cup soymilk

2¼ cups whole wheat pastry flour

Preheat oven to 275°F. Lightly mist two or three baking sheets with vegetable oil spray, then dust with flour.

Mix the sugar, ginger, cinnamon, baking soda, and salt in a large bowl. Add the molasses and soymilk and mix well. Add 1 cup of flour and mix well. Mix in enough of the remaining flour to make a very stiff dough (if mixing by hand, knead the dough to thoroughly mix the flour).

On a floured surface, roll a portion of the dough with a flour-dusted rolling pin to 1/16-inch thickness. Cut the dough into shapes with a flour-dusted cookie cutters or a flour-dusted knife.

Using a metal spatula, carefully transfer the cookies to the baking sheets. Bake until the edges are dry and the centers give just slightly when pressed, about 20 minutes.

Allow to cool on a baking sheet for 5 minutes, then transfer with a spatula to a wire rack to cool. Once cooled, store in an airtight container.

There's an EXTRA meal Friday February 26th! That's right, we'll be serving two days in a row!

And now here are the recipes and some photos from this week's meal. Thanks to both our photographers this week (Katherine for the first and Jono for the rest), and also to our meal leads Jason and Ian for these awesome recipes!

CURRIED LENTILSServing size: 4

1 medium onion

1 Tbsp vegetable broth

2 cloves garlic, minced

1 tsp ginger

½ tsp turmeric

½ tsp salt

1 cup diced tomatoes

½ cup chickpeaks, dried, soaked overnight

½ cup beans, dried, soaked overnight

1cup lentils

1 ½ cups broth

1 cup leafy greens

Sauté onion in oil for 3 minutes.

Add garlic, ginger, turmeric, salt, tomatoes, broth, and lentils.

Simmer, covered, until lentils are cooked.

Add 1 cup greens, simmer again for 2 more minutes.

ROASTED RUTABAGA

(to be honest, some of ours were griddled and not roasted)

Serving Size: 1

1/3 rutabaga

1 tbsp extra virgin olive oil

1 tbsp coconut oil to coat the baking sheet

1 tsp salt

1 tsp pepper

1 tsp Old Bay seasoning, cajun seasoning, or other mixed seasoning

Preheat oven to 425 F. In a bowl, mix all the ingredients except 1 tbsp of coconut oil.

Use a food processor to slice the rutabaga into small chip slices.

On a very large sheet pan, coat it with that remaining 1 tbsp coconut oil and spread the seasoned strips out in a single layer.

Put into the oven to bake for about 30 minutes, stiring/turning every 10 minutes.

After when done, add the mixed ingredients on top of the chips, and stir the chips.